Recipes

Oregon’s Choice Crab Louie

Dressing

½ cup ketchup

½ cup mayonnaise

¼ yellow onion

2 clove garlic

1 tablespoon dill pickle relish

2 teaspoons dill

1 teaspoon horseradish

1 teaspoon lemon juice

Salad

10 asparagus

1 tbsp. olive oil

1 medium head lettuce

¼ cup cherry tomatoes

3 hard-boiled eggs, sliced

1 stalks celery, sliced

1 ripe avocado, sliced

½ medium cucumber, sliced

2 scallions, sliced

½ cup pitted kalamata olives

¼ cup red onion, sliced

6 ounces of Oregon’s Choice crabmeat

Lemon wedges for serving

Directions:

1. Trim the bottoms of the asparagus and toss in olive oil. Grill for 5 to 10 minutes. Chill while making other steps.
2. Place eggs in a pot and cover with cold water. Bring to a boil slowly. Boil for 8 minutes then drain and allow eggs to cool. 
3. Prepare the dressing by blending the ingredients: ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish, and lemon juice. 
4. Rip lettuce, and add to the bowl. Arrange asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives, and red onion on top. Top with crabmeat and toss with dressing, Serve with lemon wedges.